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Classification of vinegar types using volatile compound profiles and machine learning.

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Title: Classification of vinegar types using volatile compound profiles and machine learning.
Authors: Park S; Food Standard Research Center, Korea Food Research Institute, 245 Nongsaengmyeong-Ro, Wanju 55365, Republic of Korea., Kim K; Department of Food Science and Biotechnology, Gyeongkuk National University, Andong 36729, South Korea., Sung J; Department of Food Science and Biotechnology, Gyeongkuk National University, Andong 36729, South Korea., Son H; Food Standard Research Center, Korea Food Research Institute, 245 Nongsaengmyeong-Ro, Wanju 55365, Republic of Korea., Yu HH; Food Standard Research Center, Korea Food Research Institute, 245 Nongsaengmyeong-Ro, Wanju 55365, Republic of Korea., Jang M; Food Standard Research Center, Korea Food Research Institute, 245 Nongsaengmyeong-Ro, Wanju 55365, Republic of Korea. Electronic address: jangmi@kfri.re.kr.
Source: Food chemistry [Food Chem] 2026 Jun 15; Vol. 514, pp. 149076. Date of Electronic Publication: 2026 Apr 01.
Publication Type: Journal Article; Evaluation Study
Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Database: MEDLINE Ultimate
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PubType: Academic Journal
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  Data: Classification of vinegar types using volatile compound profiles and machine learning.
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  Data: <searchLink fieldCode="AU" term="%22Park+S%22">Park S</searchLink>; Food Standard Research Center, Korea Food Research Institute, 245 Nongsaengmyeong-Ro, Wanju 55365, Republic of Korea.<br /><searchLink fieldCode="AU" term="%22Kim+K%22">Kim K</searchLink>; Department of Food Science and Biotechnology, Gyeongkuk National University, Andong 36729, South Korea.<br /><searchLink fieldCode="AU" term="%22Sung+J%22">Sung J</searchLink>; Department of Food Science and Biotechnology, Gyeongkuk National University, Andong 36729, South Korea.<br /><searchLink fieldCode="AU" term="%22Son+H%22">Son H</searchLink>; Food Standard Research Center, Korea Food Research Institute, 245 Nongsaengmyeong-Ro, Wanju 55365, Republic of Korea.<br /><searchLink fieldCode="AU" term="%22Yu+HH%22">Yu HH</searchLink>; Food Standard Research Center, Korea Food Research Institute, 245 Nongsaengmyeong-Ro, Wanju 55365, Republic of Korea.<br /><searchLink fieldCode="AU" term="%22Jang+M%22">Jang M</searchLink>; Food Standard Research Center, Korea Food Research Institute, 245 Nongsaengmyeong-Ro, Wanju 55365, Republic of Korea. Electronic address: jangmi@kfri.re.kr.
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  Data: <searchLink fieldCode="JN" term="%227702639%22">Food chemistry</searchLink> [Food Chem] 2026 Jun 15; Vol. 514, pp. 149076. <i>Date of Electronic Publication: </i>2026 Apr 01.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+Applied+Science+Publishers%22">Elsevier Applied Science Publishers </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>7702639 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7072 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2203088146%22">03088146 </searchLink><i>NLM ISO Abbreviation: </i>Food Chem <i>Subsets: </i>MEDLINE
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        Value: 10.1016/j.foodchem.2026.149076
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              Text: 2026 Jun 15
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